Cinnamon pecan truffles

It has been one of those weeks when I wished I could stay home under the safe haven of my bed covers and not come out until Friday. I won’t bore you with the details but instead share a recipe that might just be the perfect addition to your upcoming weekend festivities.

First, I should apologize because it doesn’t involve chocolate. I know the Easter holiday is upon us and food blogs are buzzing with chocolate-covered treats in the shape of eggs and bunnies, but if you prefer to err on the side of healthy during the holiday, I came up with these delightful cinnamon pecan truffles that can be made in less than 20 minutes.

Cinnamon Pecan Truffles | A Dash of Compassion

First, let me confess that this recipe was not created out of a desire for speed. It happened on a very lazy Saturday not long ago; the kind of day where you sleep for the better half of the morning, and then transfer yourself to the couch for another nap, and the major event of the day is boiling the kettle to make tea. You catch up on a few emails and perhaps watch the beginning of a movie before passing out again. You consider going for a short run but opt for another nap instead.

Luckily for you, lazy days sometimes lead to impromptu kitchen creations using what I have available in my kitchen. I get bored, so I play.

Cinnamon Pecan Truffles | A Dash of Compassion

The result is a batch of delicious, almost effortless truffles that remind me of cinnamon pecan buns, albeit a much healthier version. I’m pretty sure that’s what I was craving on that fateful day but I had no desire to roll out dough or turn on the oven.

Since we are all busy planning for the big Easter dinner or brunch this weekend—hopefully involving loads of fresh, spring vegetables and cruelty-free options—keeping the after-dinner work to a minimum is always welcomed. These truffles are no exception. Other options include my raw browniescookie dough bites, sunbutter bites, or for a more traditional treat, try my raw Easter cream eggs or homemade chocolates.

Cinnamon Pecan Truffles | A Dash of Compassion

Package them up in a cute box with ribbon and you’ve got yourself a perfect gift for the host of your holiday party. Enjoy!

Print Print

Cinnamon pecan truffles

Yield: one dozen


  • 1 cup pecan halves
  • 1/2 cup rolled oats (use certified gluten-free, if necessary)
  • 1/2 tsp ground cinnamon
  • pinch of salt
  • 3 tbsp date paste (see notes below)

For the topping:

  • 1 tbsp coconut oil, melted
  • 1 tbsp pure maple syrup
  • 3 tbsp coconut sugar
  • 1/2 tsp ground cinnamon


    1. Using a food processor, process the pecans and oats to a fine meal. Add the cinnamon and salt and pulse to combine.
    2. Finally, add the date paste and pulse until well incorporated. The mixture should stick together when pressed between two fingers.
    3. Roll the mixture into equally sized balls (I used a tablespoon measure) and cover with the cinnamon sugar topping.

For the topping:

  1. In a small bowl, whisk together the coconut oil and maple syrup, and in another small bowl, combine the coconut sugar and cinnamon.
  2. Dip each ball in the coconut oil mixture and then roll in the cinnamon sugar mixture. Place truffles in the fridge or freezer to firm up before serving.

I keep homemade date paste on hand to use as a sweetener for desserts and smoothies. Simply soak dates in warm water until very soft, drain and then blend with just enough water to make a smooth paste.



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20 Responses to “Cinnamon pecan truffles”

  1. Hannah — April 4, 2012 @ 10:15 pm

    It’s like you looked into my raw-truffle-obsessed heart and made something different to my usual but absolutely perfect for my tastes. Thank you! And I would also like to continue napping.

    • Nicole — April 5, 2012 @ 1:58 pm

      I’m so glad to have touched your raw-truffle-obsessed heart, Hannah! :)

  2. Isobelle — April 4, 2012 @ 11:15 pm

    Definitely making these for our Easter dessert this Sunday!
    I much prefer something like this to the overload of chocolate (though, I am a huge chocolate addict already).

    These look absolutely wonderful! :)

    • Nicole — April 5, 2012 @ 1:59 pm

      Excellent! I hope you enjoy them.

  3. Allison Holden — April 5, 2012 @ 6:28 pm

    I love these. I made them today using pumpkin seeds instead of pecans because my kids are allergic to nuts. We all loved them–thank you!

    • Nicole — April 6, 2012 @ 8:23 pm

      You`re welcome! :) I`m glad to hear they worked well with pumpkin seeds.

  4. Alison Cooper — April 9, 2012 @ 7:57 pm

    I absolutely love these, I just made them and they were so easy and delicious!
    Thanks for posting!

  5. Sophie — April 27, 2012 @ 4:44 am

    Waw, stunning & tasty appetizing home-made good-for-you truffles! Another must make of yours! :)

  6. Nadia — April 27, 2012 @ 3:27 pm

    These look good! Pecans are one of my fav, nuts. These are on my list of recipes to try.

    • Nicole — April 28, 2012 @ 12:34 am

      Thanks, Nadia! I hope you enjoy them.

  7. Rachel — April 29, 2012 @ 9:16 pm

    I’d love to make these! Quick question – what is coconut sugar?

    • Nicole — April 29, 2012 @ 9:30 pm

      Coconut sugar is made from the sap of coconut palm blossoms. It’s a healthier, low glycemic alternative to cane sugar. It’s almost like brown sugar but with a slighter sweeter, caramel taste. You can probably substitute regular or brown cane sugar if you want to. Just mix it with cinnamon to taste.

  8. jane — June 23, 2012 @ 8:18 pm

    Do you have nutritional information on these? These sound amazing!

    • Nicole — June 23, 2012 @ 10:57 pm

      No, I’m sorry but I don’t track the nutritional info for my recipes..

  9. Kiki — November 4, 2013 @ 7:12 am

    Could I use prunes instead of the dates to make paste?

    • Nicole — November 4, 2013 @ 11:01 am

      I wouldn’t suggest it, since prunes have a very distinct flavour and aren’t as sweet.

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